The flavours used in this guilt free pudding are Christmas-like and delicious. It’s very easy to make too. They are served with cashew nut cream
Ingredients (Serves 2)
2 medium Bramley apples
2 heaped dessertspoons raisins
1 dessertspoon of each: chopped almonds and chopped pecans
2 Medjool dates, stones removed and chopped
Grated zest from half a lemon and 1 orange
Juice from half a lemon and half a large orange (reserve a little lemon juice and half the orange juice)
1 level teaspoon of dried, powdered cinnamon
1. Pre-heat oven to 180 degrees
2. Mix all the filling ingredients together apart from the reserved lemon juice and half the orange juice and allow to mingle while you core the apples
3. Core apples (use either an apple corer or you can use a teaspoon to ‘cut’ round a circle at each end and then do a further ‘cut’ so that you meet in the middle of the apple). Ensure a scooped out core of about 3cm in diameter so the apples cook through evenly.
4. To make holding everything together a bit more easily, make nests of foil to hold the apples and place these, with the cored apples, on a baking tray.
5. Brush the exposed flesh of the apples with the reserved lemon juice and bake for 10 minutes. Remove from oven and use a spoon to add the filling. (This will allow the apples to cook through a little first to help make sure they are soft).
6. Put the filled apples back into the oven and cook for a further 20 minutes or until cooked through.
When dishing up the cooked apples, add any extra filling and pour over remaining orange juice. Serve with either cashew nut cream, non-dairy cream or dairy cream/ice-cream.